Honey and Lemon Tea Cakes

A Taste of Comfort and History in Every Bite

Few rituals are as comforting—or as quietly elegant—as tea time, and nothing pairs better with it than simple, beautiful cakes. Whether it’s the deep, mellow sweetness of honey or the bright zing of lemon, both flavors offer a nostalgic warmth that feels perfectly at home beside a steaming cup. These Honey and Lemon Tea Cakes celebrate that timeless combination of flavor and pause, turning even the most ordinary afternoon into something a little more special.

As someone from Zimbabwe, a former British colony, tea time was woven into the fabric of daily life—an inheritance of colonial history that, like many things, we've adapted and made our own. Despite its complex roots, I still find joy in the tradition: the quiet comfort, the small bites, the act of slowing down. It’s a moment I continue to embrace, not for what it was, but for what it’s become—a space for connection, reflection, and a little sweetness shared.

Honey Cakes for Tea Time – A Cozy Classic

Golden, tender, and delicately sweet, these Honey Cakes are a perfect companion for your afternoon tea ritual. Infused with the natural warmth of honey, they’re soft, comforting, and just sweet enough to satisfy without overpowering. Whether you serve them plain or with a touch of glaze, these little cakes bring a timeless, cozy charm to any teatime table.

Lemon Cakes for Tea Time – Bright and Zesty

Light, fragrant, and bursting with citrus, these Lemon Cakes are a refreshing twist on a tea-time favorite. With their soft crumb and fresh lemon zest, they strike a perfect balance of tart and sweet. Ideal for spring afternoons or any time you need a sunny lift, these cakes pair beautifully with black or green tea—and a good conversation.

Light, Lovely Cakes for Gatherings that Celebrate the Season

There’s no better season for a tea time gathering than spring—when the days are longer, the blooms are fresh, and everything feels a little more hopeful. It’s the perfect time to set out a pot of tea, gather a few friends, and fill the table with light, fragrant bakes that match the mood of the season. These Honey and Lemon Tea Cakes fit beautifully into that picture: the honey brings a cozy warmth, while the lemon adds a bright, citrusy lift. Whether you serve them in a garden, on a balcony, or by an open window, they’re just the kind of treat that makes a spring tea party feel like something special.

Yield: 48

Author: Dontmissmyplate

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Honey and Lemon Tea Cakes

Soft, citrusy, and gently sweet, these Honey and Lemon Tea Cakes are perfect for spring gatherings or a cozy tea break. Made with real honey and fresh lemon zest, they’re simple, elegant, and full of timeless flavor.

Prep time: 20 MinCook time: 15 MinInactive time: 10 MinTotal time: 45 Min

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Ingredients

Lemon Cakes

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• Lemon zest of 1 lemon
• 2 eggs
• 1/2 cup warm water
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup sugar
• 2 lemons, sliced thinly

Honey Cakes

• 1/2 cup honey
• 1/2 cup butter, melted
• 2 eggs
• 1 cup coconut sugar
• 1 cup all-purpose flour
• 1/2 cup whole wheat white flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup spiced black/masala milk tea, warmed

Instructions

Honey Cakes

1. Mix the wet ingredients and dry ingredients in separate bowls.
2. Add the dry ingredients to the wet, alternating with the tea, and gently mix with a spatula until just combined—do not overmix. Let the batter rest for about 5 minutes.
3. Using a cookie scoop, fill 24 wells of a greased mini muffin pan about two-thirds full. If you only have one pan, you can bake one batch first (either honey or lemon), then prepare and bake the second.
4. Sprinkle sliced almonds or shredded coconut in the center of each cake to garnish and add texture. Bake at 350°F (175°C) for 13–15 minutes, or until a toothpick inserted in the center comes out clean.

Lemon Cakes

1. First, prepare the candied lemon slices. In a nonstick saucepan over medium heat, toss the lemon slices with sugar until evenly coated. Cook for 3–4 minutes, until the sugar begins to thicken and the lemons soften slightly. Be careful not to overcook or caramelize the sugar. Set aside to cool in the pan. You can work in batches to prevent the slices from sticking together.
2. Next, mix the dry and wet ingredients in separate bowls.
3. Add the wet ingredients to the dry, alternating with the warm tea, and gently stir with a spatula until just combined and no lumps remain—avoid overmixing. Let the batter rest for about 5 minutes.
4. Using a cookie scoop, fill 24 wells of a greased mini muffin pan about two-thirds full. If you only have one pan, bake one batch at a time (either lemon or honey), then prepare and bake the second.
5. Top each mini cake with a cooled candied lemon slice to garnish and add texture. Bake at 350°F (175°C) for 13–15 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts

Calories

83

Fat (grams)

2.7 g

Carbs (grams)

12.8 g

Sugar (grams)

5.7 g

Protein (grams)

1.8 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-bake/2025/5/6/honey-and-lemon-tea-cakes

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Cornmeal and Condensed Milk (Chess) Pie

I grew up eating custard, which forms the basis of some of my favourite desserts. Cornmeal was a staple in my household, so aside from cornbread and sadza, I’m not opposed to using it in other recipes, such as a custard pie! Then there was glorious condensed milk. Luckily I'll never have to give it up because there are dairy-free versions, the creamy sweetness is unparalleled.

The inspiration for this recipe was the chess pie, an old recipe with origins in England made in many American Southern states, Virginia and New England. The main ingredients are typically milk, eggs, butter, sugar and cornmeal. I used condensed milk and evaporated milk to add to the richness. The cornmeal, of course, adds a bit of texture (but that also depends on the coarseness).

Lemon and chocolate are common additions to other chess pie recipes, but I wanted to stick to an original custard-like filling!

Yield: 12

Author: Dontmissmyplate

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https://www.youtube.com/watch?v=0UbdCGS8BvY&t=1s&ab_channel=MissDontmissmyplate

Cornmeal and Condensed Milk (Chess) Pie

Who doesn't love a good slice of pie? Although flavours such as pumpkin and sweet potato are considered seasonal, chess pie can be served at any time of the year for dessert or with afternoon tea or coffee.

Prep time: 10 MinCook time: 1 H & 5 MInactive time: 4 H & 15 MTotal time: 5 H & 30 M

Ingredients

• 1 pie crust (at room temperature)
• 1/4 cup cornmeal
• 1/4 cup condensed milk
• 1/4 cup water
• 1 tablespoon apple cider vinegar or lemon juice
• 1/4 cup evaporated milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 tablespoon flour
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 4 eggs
• 1 cup sugar
• 1/2 cup (8 tablespoons) butter

Instructions

1. Roll out the pie crust in a pan. Poke small holes at the bottom and sides of the crust with a knife or fork, then put in the freezer for 15 minutes.
2. Blind bake the pie crust at 425F for another 15 minutes, using pie weights, dried beans or rice on a piece of parchment paper to help make sure the crust doesn't form air pockets that puff up.
3. Once your crust is done, set aside and turn your oven down to 350F.
4. For the custard filling, beat the eggs and sugar until well incorporated. Whisk in the condensed milk, butter, water, vanilla, almond, vinegar, and evaporated milk.
5. Whisk in the flour, salt, cinnamon, and cornmeal. All ingredients should be evenly combined. Your filling will be a bit watery, but it will have time to set.
6. Bake the pie for 45-50 minutes, until it sets and is firm to touch. Let the pie cool at room temperature to finish setting for about 4 hours then chill before serving.
7. Dust with icing sugar or cinnamon!

Nutrition Facts

Calories

437

Fat (grams)

22.7 g

Carbs (grams)

54.6 g

Sugar (grams)

42.8 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.youtube.com/watch?v=0UbdCGS8BvY&t=1s&ab_channel=MissDontmissmyplate

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Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).

Vanilla Bundt Cake with Cream Cheese Icing

This recipe is all you need for a birthday! A simple vanilla cake with some funfetti sprinkles.

Inspired by the German Gugelhupf, bundt cakes are one of my favorite tea-time treats.

What is the difference between yellow and white cake?

To be clear, this is a yellow vanilla cake. The egg yolks determine the distinction between the two. This difference shows in the colour, texture, and fat content - a white cake has less fat with the removal of yolks and tends to be spongier from the whipped egg whites. However, both are delicious but can serve different purposes. Think angel cake versus, well, this!

How to make a cake moist?

I am not a professional baker, but the answer to this is simple: add more moisture! You will be grateful to add an extra wet ingredient or two to the mix. There are a few you can incorporate into the batter, including:

• Yoghurt

• Cream cheese

• Sour cream

• Ricotta

Those are some of my go-to ingredients, but oil, eggs, milk, and heavy cream also aid you.

You also want to be mindful if you use alternative flours. Protein content can affect how dry the flour is, so you want to ensure the moisture you add matches up accordingly. Cake flour, for instance, is drier and crumblier as it has less protein. For this recipe, stick to the all-purpose if possible. Otherwise, look up what it will mean if you use wheat flour, for example, for the other ingredients!

What is the best frosting for cakes?

That is up to you. I am not a huge fan of buttercream icing, one of the most popular homemade cakes. I can eat it, but I prefer cream cheese frosting - its tangier cousin - or whipped cream, depending on the final product. I find the cream cheese removes the metallic taste in icing sugar, which can throw off your entire cake even if the batter is good. In this case, I recommend being a little heavy-handed with any extracts or zests you use to accent the icing, such as lemon and vanilla. Along with a bit of heavy cream, this will mask the icing sugar taste and give your icing some personality!

Yield: 12-14

Author: Dontmissmyplate

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Vanilla Bundt Cake with Cream Cheese Icing

Bundt cakes when done right are the perfect tea companion. They are moist, fluffy, and rich. Add some funfetti sprinkles and you have a birthday worth celebrating when the time comes! And just because it is vanilla, that does not mean it is plain.

Prep time: 30 MinCook time: 60 MinTotal time: 1 H & 30 M

Ingredients

Cake

• 3 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 1 1/4 cups low fat vanilla yoghurt, room temperature
• 1 cup butter, room temperature
• 1/2 cup heavy cream
• 1/3 cups vegetable oil

Icing

• 8 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
• Pinch of salt
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 3 1/2 cups icing sugar
• Funfetti sprinkles

Instructions

1. In a medium bowl, whisk the dry ingredients for the cake except for the sugar, and set aside.
2. Whisk the yoghurt and butter in a large bowl with a hand or stand mixer until smooth.
3. Whisk in the vanilla and lemon.
4. On medium-low speed, beat the sugar incrementally until slightly fluffy.
5. On medium speed, add the eggs one at a time, beating until integrated. Use a spatula to get anything on the sides into the bowl.
6. Whisk in the oil and milk until well incorporated.
7. Whisk in the flour gradually on low speed until the wet and dry ingredients are just combined. Don't overmix; this could result in a dense cake!
8. Spray a bundt cake tin, and pour in the batter—Smoothen with a spatula. Bake at 325F/163C until the cake is golden. Use a wooden stick or fork to ensure the thickest part of the cake is dry.
9. Remove from the stove and cool on a rack for 30 minutes. Remove the cake from the tin and complete the cooking process for another hour before icing.
10. Mix the cream cheese and butter in a separate bowl using an electric mixer. Add the icing sugar in three parts gradually, and then mix in the vanilla.
11. Add the milk, and whisk until the icing continues to smoothen.
12. Add the salt and lemon and adjust to your liking.
13. When ready to frost the cake, move to a piping or plastic bag using the end and design you prefer.
14. Decorate with sprinkles, and enjoy! Store in the fridge for up to five days.

Nutrition Facts

Calories

657

Fat (grams)

34.3

Carbs (grams)

83.1

Sugar (grams)

61.3

Protein (grams)

7.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Basque Cheesecake with Pumpkin Caramel Sauce

Cheesecake is typically a crowd-pleaser and show-stopper if you do it right (or wrong!). I am trying to remember the first time I tasted a slice or which type is my favourite, but I do know that homemade versions tend to be hit or miss. I prefer mine to be light, not too dense or sweet, with a generous graham cracker crust, and easy on the toppings or coulis.

Then, enter the burnt Spanish basque cheesecake. The recipe emerged in 2010 but was invented in 1959.

I've always had a sweet tooth, but it took a while to appreciate the smokey, nutty taste of caramelized sugars that come with the basque cheesecake. You bake it on high heat, unlike traditional cheesecakes set in a water bath, and this helps develop flavours and gives it the characteristic browning of the crust on top. That is the crown and glory of the basque cheesecake, along with its gooey centre and custard consistency.

If you need more sweetness, serve the cheesecake with a drizzle of caramel sauce, made using pumpkin or sweet potato to give it a seasonal twist.

Note: As you pour the batter into the tin, keep an eye on overflow. You may have to put some aside to make mini cheesecakes using a cupcake or muffin pan.

Yield: 8-12

Author: Dontmissmyplate

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Basque Cheesecake with Pumpkin Caramel Sauce

This version of the Spanish-born 'burnt' cheesecake is the perfect vehicle to highlight seasonal flavours, balancing a bright, creamy sweetness with a smokey crust.

Prep time: 30 MinCook time: 1 H & 15 MInactive time: 6 HourTotal time: 7 H & 45 M

Ingredients

Cheesecake

• 4 (8-ounce) boxes of cream cheese, softened
• 5 eggs, room temperature
• 2 egg yolks, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon pure almond or maple extract
• 1/2 teaspoon sea salt
• 1 teaspoon orange zest
• 2 cups heavy cream, room temperature
• 1/4 cup all-purpose flour
• 1 2/3 cups granulated sugar
• 1/4 teaspoon cinnamon

Pumpkin/Sweet Potato Caramel

• 1/2 cup cooked pumpkin or sweet potato (mashed or a puree)
• 1/3 cup heavy cream
• 1 tablespoon pumpkin spice
• 1 teaspoon pure vanilla extract
• 1/2 cup coconut or granulated sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Instructions

Cheesecake

1. In a large bowl, using an electric mixer if you have one available, beat the cream until combined. Add the sugar and beat for 4- 5 minutes on medium-high until the sugar is fully incorporated into the cream cheese.
2. Add the whole eggs one by one, beating until just combined after each addition. Don't over-mix!
3. Add in the yolks and repeat. If there is a lot of batter on the sides, fold it back into the mixture before moving to the next step.
4. Fold in the vanilla, maple and orange zest with a spatula. Beat the flour and cinnamon in to thicken the mixture before transferring it to a baking pan.
5. Add the heavy cream and salt, then fold again without overmixing.
6. Take two pieces of parchment paper and crumple both. Take the cheesecake springform pan and line it with both sheets, both vertically and horizontally. This will help your cheesecake as it forms.
7. Bake at 400F for 1 hour 15 minutes, but start checking after 50 minutes. The top should be a caramelized golden brown or even a blackish colour, and the cake should jiggle mostly in the middle. If most of it jiggles, you can continue to bake for another 8-10 minutes.
8. Note: Don't keep trying to bake it over time for fear that it may be undercooked; you want to avoid drying out your cheesecake.
9. Cool the cheesecake at room temperature for 1-2 hours before chilling in the fridge overnight or for at least 4 hours.
10. While the cheesecake is cooking, make the caramel.
11. Serve the cheesecake with the sauce and enjoy!

Pumpkin/Sweet Potato Caramel

1. Melt the sugar, add the butter and cook on low heat until it forms an amber color, stirring occasionally. Do not leave the stovetop to avoid burning the caramel!
2. Add the spice, salt, vanilla, and sweet potato or pumpkin, then cook for 1-2 minutes before removing cream from the heat, stirring to smoothen. Follow this with the cream and cook for another minute.
3. Add the baking soda, and stir quickly to combine before removing the pot from the stove top to cool the caramel and transfer to a heat-proof container. If you want a smoother consistency, strain the caramel while still warm.
4. Refrigerate until ready to serve with the cheesecake. To warm up the sauce, heat with a splash of cream and stir well.

Nutrition Facts

Calories

485

Fat (grams)

36.4 g

Sat. Fat (grams)

22.1 g

Carbs (grams)

32.8 g

Fiber (grams)

0.1 g

Sugar (grams)

28.3 g

Protein (grams)

9.2 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Flourless Chocolate Cake with Beet-Tinted Frosting

Unless you're allergic, it's hard to celebrate Valentine's day without chocolate or a dessert. Decadent and sophisticated, this recipe will easily steal the show at the end of a meal.

If you're gluten-free, here's a solution! Or even if you aren't but want to whip up something quick, easy, but still delicious without a lot of ingredients, this is it.

We credit Italians for this dense treat made by whipping chocolate custard and baking it. The egg whites and beating process helps raise the cake as it cooks, and voila!

When ready, you can dust with icing sugar, or make frosting and perhaps layer the cake. In this case, I used a bit of beet juice to add a pink hue and strawberries to garnish for a bit of fun.

Make this for two on a romantic date or double the recipe to share. You may have some extra bits to nibble on if you plan to shape it like this!

Serve it right away for the best consistency and let the cake sit at room temperature for a few minutes before enjoying.

Yield: - 4 +

Author: Dontmissmyplate

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Flourless Chocolate Cake with Beet-Tinted Frosting

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Don't wait for Valentine's Day to make this decadent but not overly sweet treat! This flourless chocolate cake is straightforward to make and gluten-free! All you need are eggs and chocolate. Should you want some pink frosting, get a little beet juice.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

Cake:

• 4 egg yolks
• 4 egg whites
• 8-9 ounces semi-sweet chocolate
• 1 teaspoon vanilla extract
• 1/2 cup dark or white chocolate (to dip strawberries)
• 3-4 fresh whole strawberries
• Sprinkles

Frosting:

• 1/2 cup butter, room temperature
• 1 1/2 cups icing sugar
• 1 tablespoon beet juice
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream
• 1 teaspoon lemon juice

Instructions

1. Separate the egg yolks from the whites into two bowls.
2. Heat the dark chocolate for 30 seconds-1 minute and stir until melted—repeat or add a little heavy cream to thin if necessary (in microwave or stovetop).
3. Beat the eggs whites with an electric mixer until stiff peaks form.
4. Mix the yolks with the chocolate one at a time, then combine the egg whites in batches.
5. Transfer the batter to a greased and lined cake tin (I used a 9-inch tin but then cut the cake into three heart shapes to layer. If you want a single layer, use a smaller tin).
6. Bake at 325F/170C for 35 minutes. Flip over the tin to loosen once cooled and transfer to a plate.
7. While the cake cools, melt the chocolate, dip the strawberries, and refrigerate.
8. Make the frosting, beat all the ingredients with an electric mixer, but gradually add the cream to control the thickness. Use a spatula to ice the cake as you wish.
9. Place them on top of the cake, add sprinkles to garnish and serve.

Nutrition Facts

Calories

834

Fat (grams)

47.3

Carbs (grams)

95

Sugar (grams)

78.1

Protein (grams)

9.5

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Strawberry Shortcake Cake Infused with Thyme, Rum and Coconut

This elegant, summery cake is a fresh twist on the classic strawberry shortcake. Layers of coconut-infused vanilla sponge are filled with tangy whipped cream and Greek yoghurt, and crowned with strawberries steeped in jam, rum, lemon, and thyme. It's light, flavourful, and just indulgent enough—perfect for Mother's Day or any sunny celebration.

Whether you're serving a crowd or just want a seasonal centrepiece for your table, this cake delivers big flavour with minimal fuss. The herbal notes of thyme, subtle rum warmth, and tropical coconut make this a shortcake you won’t forget.

Is your mouth watering yet? This cake shouldn't take you long at all—you're basically just putting together easy-to-make sponges, whipped cream, and strawberries, and you're done.

I love cooking with fruit and vegetables that are in season; it makes the finished product taste so much better. Since I made this cake in the spirit of Mother’s Day, I added rum to the strawberries because, well… it works! But also because my mother loves strawberry daiquiris. Coconut pairs beautifully with rum, and the fresh thyme and lemon juice help brighten and enhance the flavour of the berries.

Now that you know some of the behind the scenes of this recipe let's get baking!

Ingredients

Cake

• 2½ cups all-purpose flour

• 1½ cups granulated sugar

• 3 tsp baking powder

• ½ tsp salt

• ½ cup coconut or vegetable oil

• 2 eggs, room temperature

• 2 egg whites, room temperature

• 1 (5 oz) can full-fat coconut cream

• ¾ cup oat milk (or any milk), room temperature

• 1 tbsp vanilla extract

• 1 tsp almond extract

Cream Filling

• 2¼ cups whipped cream (coconut or regular)

• 1 (8 oz) package Greek yogurt cream cheese, softened

• 1 tbsp sour cream

• 1 cup icing sugar

• 1 tbsp lemon juice

• 1 tsp vanilla extract

Strawberry Topping

• 3 cups strawberries, sliced or quartered

• 2 tbsp strawberry and raspberry jam

• 1 tsp rum or rum extract

• 1 tbsp fresh thyme leaves

• 1 tsp lemon juice

• Optional: ½ cup whole strawberries for garnish

Instructions

1. Prep the Oven & Cake Pans

• Preheat oven to 350°F (175°C).

• Line 3 (or 2) round cake pans with parchment paper or grease and flour them.

2. Mix the Dry Ingredients

• In a large bowl, whisk together flour, baking powder, and salt. Set aside.

3. Mix the Wet Ingredients

• In another large bowl, beat together oil, sugar, eggs, egg whites, vanilla, and almond extract until smooth and creamy.

4. Combine the Batter

• Gradually add the dry ingredients in 2–3 parts, mixing just until combined.

• Slowly mix in the milk, again just until incorporated—don’t overmix.

• Fold in the coconut cream until the batter is smooth and thick.

5. Bake the Cakes

• Divide the batter evenly between the prepared pans. Tap them gently on the counter to release air bubbles.

• Bake for 25-30 minutes or until a toothpick comes out clean and tops are lightly golden.

• Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

6. Macerate the Strawberries

• In a bowl, combine the strawberries with jam, thyme, lemon juice, and rum or rum extract.

• Let them marinate while the cakes cool—about 30 minutes. Then drain (reserve syrup if desired).

7. Make the Cream Filling

• In a large bowl, whisk together the cream cheese, sour cream, icing sugar, vanilla, and lemon juice until smooth.

• Gradually add the whipped cream and beat until stiff peaks form. Avoid over-whipping to prevent curdling.

8. Assemble the Cake

• Level the tops of the cakes if needed.

• Place one cake layer on a stand. Spread ⅓ of the cream mixture evenly, then add ⅓ of the strawberries.

• Repeat with the next layer(s), finishing with cream and a final topping of berries and whole strawberries if using.

Storage and Pro Tips

Storage

• Best served fresh, but can be chilled for up to 3 days.

• To freeze, wrap slices tightly in plastic wrap and store in an airtight container for up to 3 weeks.

• Optional: Brush cake layers with reserved strawberry syrup before assembly to boost flavour and moisture.

Tips for Flat, Even Cake Layers

• Lower oven temp to 325°F (160°C) for a slower, more even rise. Extend bake time slightly as needed.

• Use cake strips: Wrap wet cake strips (or DIY with damp towel strips and foil) around your pans to help layers bake flat.

• Don’t overfill pans: Fill each pan about ⅔ full to avoid excessive doming.

• Weigh your batter: Use a scale to evenly divide batter across pans for uniform height.

• Level if needed: Once cooled, trim domes with a serrated knife or cake leveler. For best results, chill layers first.

• Avoid overmixing the batter once flour is added—this helps maintain a tender, even crumb.

Cranberry Tart with Brie and Pistachio

We all know cranberries and brie go together! Well, okay we don’t all know but I’m telling you now based on what I know and have experienced.

I was going to make this a white chocolate and cranberry tart, but will reserve that for another treat! Something savory had to do. Since I already served the cranberry coq au vin style with the mushrooms and polenta in this recipe, I wanted rich, simple, and quick to make appetizer folks could customize.

Also, you don't have to use cranberries! You could use apples or anything else that compliments brie.

This is a great appetizer before the main Thanksgiving or holiday family meal is served. Or, during the days after when you want to snack on something familiar and have leftover cranberry sauce! It's super classy and will impress your guests.

Ingredients

1/2 cup fresh cranberries

1/2 cup orange juice

1 teaspoon balsamic

1/2 cup white sugar

4 ounces medium or intense brie (half a regular wedge or more depending on how cheesy you want the tart)

2 tablespoons pistachios

Fresh thyme sprigs

Salt and pepper or steak seasoning

1 sheet puff pastry, thawed

1 egg

Honey

Instructions

Make the cranberry sauce. On medium-low heat, dissolve the sugar in the orange juice.

Add the washed and drained cranberries and simmer on low heat for about 10 minutes until a thick sauce begins to form - the cranberries will break down and darken. Remove from heat and set aside.

Score the puff pastry about an inch and a half of a border - take care not to cut all the way through! Gently mark with the knife so you can see the outline. Brush that area with egg wash and bake for 15 minutes in a 375F.

While baking, roughly chop the pistachios and slice the brie into thickly.

Remove the pastry from the oven, and gently press the inflated part/centre down with a spoon - take care not to crack it.

Smother most of the cranberry sauce over the pastry, then overlay with the cheese slices, then add dollops of the remaining cranberry sauce.

Add some fresh thyme (removed from the stalk) and sprinkle about 1 tablespoon of the pistachios.

Bake for another 15 minutes or until the cheese has melted to your liking.

Serve warm and drizzle with honey and extra pistachios!

Note: go easy on the cranberry if you don't want it too tangy!

Chocolate Witch Hat and Little Monster Vanilla Cupcakes

It's that time of the year! Halloween is perfect for some kid-friendly, easy, fun baking. Cupcakes lend themselves well to this, so I whipped up a tray of 12 you can make with the family.

We all know there is a split down the middle when it comes to vanilla and chocolate, so I made both! If you want two dozen, double the recipe and have one tray for each.

The main thing I prioritize with each - vanilla cupcakes should be moist, and sour cream helps that. Egg whites also help add some fluffiness and soften the batter. I also used parts of cake flour to help ensure soften cakes even more. For chocolate cupcakes, I always add expresso powder, this enhances the intensity of the chocolate flavour.

I hope you enjoy these and have fun decorating! They are moist and delicious, just like how cupcakes should be.

Ingredients

Vanilla cupcakes:

1/3 cup cake flour

1/2 cup all-purpose flour

Pinch of salt

Pinch of baking soda

1 teaspoon baking powder

1 1/2 egg whites

1/4 cup milk

6 tablespoons butter, melted

1/4 cup sour cream

1 teaspoon vanilla

Black icing

White icing

Red icing

(I used Wilton's Icing pouches since I needed several colours and didn't need that much icing. You can also make a batch of vanilla buttercream icing then use the pouches for decorative accents).

Chocolate cupcakes:

2 tablespoons cake flour

4 tablespoons all-purpose flour

1/4, cup cocoa powder (I used Hershey's Cocoa special dark)

1 teaspoon espresso powder

Pinch of salt

1/2 teaspoon baking powder

Baking soda

1/4 cup light brown sugar

1/4 cup white sugar

1 egg

1/4 teaspoon baking soda

1 teaspoon vanilla extract

1/4 cup milk

2 tablespoons + 2 teaspoons vegetable oil

6 Oreo thins ( 1side cookie only, remove the cream)

6 Hershey kisses

Green icing

Red icing

Pistachios (optional)

Instructions

Get four bowls for each mix - two small and two large.

For the vanilla cupcake batter, whisk the flour, salt, baking powder, salt, and baking soda.

In the small bowl, combine the eggs, vanilla, milk, butter, and sour cream. Pour the mixture into the dry ingredients bowl and mix until combined, set aside.

For the chocolate cupcakes batter.

Whisk the flour, baking soda, baking powder, espresso, cocoa powder, and salt.

In a small bowl, whisk the egg, sugar, vanilla, and butter. Combine the wet ingredients with the dry ingredients, don't overmix.

Place double-lined cupcake cases in a muffin tray and turn your oven to 350F.

Using a cookie dough scoop or tablespoon, fill the vanilla cupcakes 2/3rds and the chocolate 1/2 full.

Bake for 18 minutes then remove from the oven. Cool for at least 10 minutes so the icing doesn't melt when you decorate.

For the witches! Add the green icing in a cone shape to the chocolate cupcakes, place an Oreo thin on top, then the Hershey kiss. Decorate as you please with the red icing and pistachios.

For the little monsters, draw the eyes and mouth with the white and black icing. Using an appropriate icing tip, pipe the fur for the monsters to your liking. Enjoy!

Pumpkin and Gingersnap Swiss Roll

The swiss roll. This was one of my late father’s favourite cakes, and I don’t blame him! Although, he had a preference for the traditional flavour with jam in the middle, occasionally chocolate. I thought I would go seasonal and use pumpkin flavour with a gingersnap cream cheese filling, it turned out to be delicious. Gingersnap was one of my grandmother's favourite biscuits and she had them ready for us as children when we would visit. This is just the kind of sweet treat you'll want at the table for dessert, and it's very fitting for autumn.

It may seem intimidating, but you can make it work for you! The most important thing is to be careful when you handle the cake. You don’t want it to crack or break to the point that it is unsalvageable.

Ingredients

Cake:

3 eggs

1/2 cup brown sugar

1/2 cup white sugar

2/3 cups pumpkin puree

1 teaspoon vanilla

1/4 teaspoon almond extract

3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1 tablespoon pumpkin spice

1 teaspoon gingersnap spice (I used Primal Palate’s Gingersnap)

1/4 teaspoon ginger

1 teaspoon salt

Filling:

8-ounces Greek yogurt and cream cheese, room temperature

1 teaspoon pumpkin spice

1/2 teaspoon cinnamon

1/2 teaspoon salt

8 tablespoon butter, room temperature

4 tablespoons maple syrup

1 1/2 cups icing sugar + extra

1 teaspoon gingersnap spice + extra

Instructions

Beat the eggs, sugar, vanilla, almond extract, and pumpkin.

In a separate bowl, whisk the flour, salt, baking soda, baking powder, ginger, cinnamon, pumpkin spice, and gingersnap. Mix the spiced flour into the pumpkin mixture. Pour the batter into a baking tray lined with parchment paper (I used a 13 by 20 tray)  and spread evenly with a spatula - it doesn’t have to fill the entire pan.

Bake at 375F for 12 minutes. Remove the cake from the oven and allow to cool slightly. Holding the tray and the one side of the cake, place carefully on a dish towel and a cutting board to flip over. Remove the parchment paper from the back carefully, then roll the cake in the towel and set the log aside.

In a separate bowl, whisk the cream cheese, butter, vanilla, salt, pumpkin spice, ginger, gingersnap, icing sugar, and cinnamon until well incorporated. Unroll the cake, then use a spatula to spread the cream filling evenly to your desired thickness. Sprinkle with the extra gingersnap.

Now for the tricky part! Using the towel, roll the cake back into a log as tightly as you can without breaking it then refrigerate overnight or for at least 3-4 hours.

Sprinkle with extra icing sugar, slice and serve.

Blackberry, Mint and Ricotta Galette

Recently I shared a recipe for a savoury galette choke-full with juicy tomatoes and a creamy cheese mixture. If you haven’t checked it out, it’s here.  That was probably one of my favourite meals this season, and it was super simple to make. I should have been putting these free form pastries together long ago and more often!

Speaking of which, I like to cook with what is fresh and in season. Not only do you get better quality and cheaper goods, but there are likely fewer pesticides used on fruits and vegetables consumed at their peak.

I knew I wanted to do something with berries, and the galette inspired me - a sweeter type anyway! 

This version is muddled with mint leaves to give it some freshness and compliment the berries, sweetened with honey, sugar, with a bed of ricotta cheese underneath. You can serve this galette for brunch, or after lunch or dinner. This will impress your guests for sure!

Originally I wanted to use mulberries for this recipe, which are native to Africa, Asia, and Europe. I grew up eating these berries, partly because we had two trees in my back garden to pick from! I made mulberry jam quite often or took them to school to share with my classmates who had silkworms (they love mulberry leaves). However, I never made any sort of pasty for some odd reason (not that I made this puff pastry sheet from scratch).

One recurring memory I have when it comes to mulberries is the grave warnings I would receive about getting them all over my clothes and risk losing them forever! Mulberries STAIN like crazy.

Some people may think they are the same as blackberries but they are two entirely different plants. Close enough for this recipe though. Blackberries are rounder in shape and grow on thorny bushes, mulberries are long and grow in trees. Both have great health benefits and are supple and delicious as most berries are. They are loaded with antioxidants, fibre, and help with inflammation.

Ingredients

1/4 cup white sugar

12 ounces blackberries, rinsed

4 tablespoons fresh mint, finely chopped

1 teaspoon fresh thyme

1 tablespoon + 1 teaspoon lemon juice

1/3 cup ricotta cheese

2 tablespoons honey + extra for brushing

1 teaspoon salt

1/2 teaspoon vanilla extract

1 sheet puff pasty or pie crust, thawed at room temperature

2 teaspoons cinnamon sugar

1/2 teaspoon sea salt crystals

1 heaped teaspoon cornstarch

Instructions

Rinse the berries and pat dry, transfer to a large bowl.

Add the sugar, 1 tablespoon lemon juice, 2 tablespoons mint, 1/2 teaspoon salt, thyme, and the cornstarch. Mix until the berries are evenly coated.

In a smaller bowl, add the ricotta cheese, remaining mint leaves and 1/2 teaspoon salt, honey, 1 teaspoon cinnamon sugar, and 1 teaspoon of lemon juice, mix well. 

Spoon the ricotta mixture over the centre of the puff pastry sheet, leaving about an inch of a border around the edges. Top with the berries, leaving any liquid residue in the bowl.

Fold and crimp the edges over the outside berries to create your galette. Brush the edges with some honey, then top with the rest of the cinnamon sugar and sprinkle some sea salt crystals. Pierce a few tiny holes with a fork to help the pastry breathe as it bakes. 

Bake in a 400F oven for about 30 minutes, checking to make sure the puff pastry has baked and browned.

Garnish with icing sugar and mint leaves. Serve as it is, with fresh cream or ice cream! 

Blueberry and Lemon Curd Mascarpone Tarts

The lemons bring out the blueberry flavours and I think this is one of those cases were 'two tangs make a right'!

In this recipe, I made lemon curd, a rich custard-like mixture courtesy of the English. It can get pretty expensive when store-bought but it’s quite easy to make on your own! You can use it for a range of desserts and pastries, or serve it traditionally with scones.

I took an extra step to make this tart delicious by adding mascarpone. Think of it like thick whipping cream.

For the pastry, you could use regular pie dough, however, the puff pastry will give you that flakey texture which is perfect for small tarts like this. These are great for breakfast pastries, tea time, or dessert, and they scream summertime.

Malva Pudding with Coconut Rum Sauce

Malva pudding has already been featured on this blog but in the form of a cake. This time around, my remix is inspired by the rum cake, popular across the Caribbean from where it originates, baked for the holiday season especially.

I swapped out regular cream in the complimentary sauce with coconut cream, add some coconut flour to the batter, and add rum to the cake batter as well as the sauce.

It's absolutely delightful! You can serve it with ice cream, custard, or just use the rum sauce in this case!

If you don’t have rum, rum extract will do.

Coconut Pecan Tarts

With coconuts being plentiful it makes sense that these tartlets are a sweet snack enjoyed on the island. They're spiced with a bit of nutmeg and sweetened with brown sugar. I add the pecans for crunch and to give them the pecan pie taste loved by so many. Gizzadas usually come in regular pastry that is pinched on the sides. The other crunch element comes from the phyllo dough, which is also meant to mimic the pinched pattern. I think it adds some more life and the cups hold just fine, enjoy!

Hummingbird Cake

The cake was initially used to promote tourism to the Caribbean. I love food that has a story, but what drew me to exploring the recipe was its likeness to my go-to carrot cake recipe. Also, who doesn’t love pineapples and bananas?  It’s a delicious, moist cake that pairs wonderfully with coffee or tea! Plus, it's easy to make.

Super Moist Grapefruit Pound Cake

I thoroughly enjoy pound cake for tea time or in the morning with some coffee, it always hits the spot. Marble or lemon pound cake is often my default, the latter in the warmer months like springtime. However, that isn’t the only citrus fruit you can use to add a fresh tang to your loaf!

Coconut Milk Tart

Malva Pudding Cake with Caramel and Amarula Buttercream Frosting